Monday, February 28, 2011

Another 5 Ingredient Fix meal. This sounded so yummy. My BF's fav, bacon, with my fav, spinach. There was no way we'd not love this!!


1/2 pound of slab bacon
1 Pound pasta of your choice
1 Egg plus 2 egg yolks
1 Cup parmesan cheese
2 Teaspoons black pepper
1 cup frozen spinach

1. Salt a pot of water and boil your noodles until done. Save one cup of the pasta water.

2. While that is happening, dice your slab bacon into 1/2 inch chunks. I found this at my meat counter but they had prepackaged too. Saute in a high sided skillet over medium high heat until crisp on the edges.

3. Meanwhile, microwave your frozen spinach until thawed, squeeze the liquid out and set aside.

4. In a small bowl whisk together whole egg and egg yolks with pepper. Whisk in the parmesan cheese. Mine was thick but in the recipe she says it should be pourable. Maybe less cheese? I used my thicker mix and it was fine.

5. (Back to the bacon, which is now crispy on the edges) In the bacon skillet, over medium heat, add 1/2 a cup of the pasta water and noodles and toss. Once tossed, drizzle or slowly add the cheese egg mixture stirring constantly. If the sauce is still thick, mine was, add in the rest of the pasta water. Toss in the spinach and let the dish heat through.

Doesn't that look good? It smells good!

I sprinkled some more parmesan cheese on top and this was an amazing dish. The sauce was creamy and cheesy and had the salty bacon mixed in with the soft spinach... I'm making this again. Soon!

5 Ingredient Brown Butter Banana Bread

Tuesday, February 22, 2011

Yes, I'm using my 5 Ingredient Fix cookbook again. I had no choice! I had bananas going bad!!!!


1 stick butter
4 ripe bananas
1/3 cup honey
1 large egg
1 3/4 cups self rising flour*

* I don't have self rising flour and you may not either but you can make it! For this recipe, mix 3 tsp baking powder and 1 tsp salt to 2 cups all purpose flour and use only 1 3/4 cups of it. Easy!

1. Preheat oven to 350F. Melt butter in a saucepan over medium heat. Cook, stirring occasionally, until the it turns a golden brown and smells nutty. Remove from heat and let cool.

2. In a bowl, mash the bananas well. Stir in the honey and egg. Slowly whisk in the butter then fold in the flour. 

3. Pour into your muffin pan, mini loaf pan or bread pan (pre-greased of course).

4. Bake for 15-18 minutes.* I baked according to direction which was 25 min and they were way too dark and crispy on the edges for me.

I love that these aren't too sweet. In the morning I don't want a piece of cake so these are great. A little butter or peanut butter and I'm in love. Definitely keeping this recipe!

Next time, I might add mini chocolate chips or chopped walnuts... the possibilities are endlessly yummy!

Buttery Shrimp Pasta

Tuesday, February 15, 2011

I'm a sucker for pasta and an even bigger sucker for a creamy sauce over pasta. 

I looked up a few recipes and created this one. It was yummy, the sauce was tasty but not super heavy and overwhelming. And it's a bonus that I almost always have the ingredients to make this. 


1/2 Pound cooked and drained pasta
1/4 cup butter
About a pound of shrimp
1 Tablespoon chopped garlic
2 cups half and half
1 teaspoon dried basil
1/4 cup grated parmesan cheese
1/4 teaspoon black pepper
1/8 teaspoon red pepper flakes 

1. Cook the pasta. 

2. In a saute pan, heat butter, shrimp and garlic until shrimp is cooked or warmed through. Remove shrimp.

3. Add half and half. Bring to a boil then reduce heat to a simmer for about 15 minutes or until sauce thickens.

4. Add back the shrimp, basil, cheese and peppers.

5. Toss in pasta and serve!

Like I said, the sauce is lighter and the red pepper adds a great taste. This lasted on meal when we usually have leftovers. We both went back for more!

Chicken Lemon Rice Soup

Wednesday, February 9, 2011

I love lemon rice soup but rarely get it. I looked up a few recipes and created a version that was actually to die for the first time around! Enjoy!


2 Cooked and diced chicken breasts
6 Cups chicken broth
1 Chicken bouillon cube or 1 tsp chicken base paste
1/3 Cup uncooked rice
1/2 Cup diced carrots
1/2 Cup diced celery
1/2 Cup diced white onion
2 Tablespoons butter
2 Tablespoons AP flour
3 Eggs
3 Tablespoons lemon juice

1. In a large pot, combine broth, bouillon veggies, rice and chicken. Bring to a boil then reduce heat and simmer until rice is tender.

2. In a small saucepan, melt butter and stir in flour until smooth. Remove 2 cups of the broth from the large pot and whisk into the paste. Add in lemon juice and then add back to the large pot.

3. Remove large pot from heat . Whisk eggs until frothy in a bowl. Slowly add to the soup, stirring constantly. Be sure not to add this to a boiling soup or the eggs will split.

4. Heat the soup through but do not boil. Serve!

I think my favorite part of this soup is how creamy it was, lemony but not tart and just enough rice and veggies! I will definitely eat this again! And the BF LOVED it too! Success!

No Bake Football Cookies

Sunday, February 6, 2011

I actually found this recipe at work on our website for sample suggestions. Too cute right? I'm not a football fan but I do like to eat on the day of the big game! 


2 cups sugar
1/2 cup butter
1/2 cup milk
3 Tbsp cocoa powder
3 cups quick oats
1 tsp vanilla extract

1. First, combine the sugar, milk and butter in a sauce pan. Bring to a boil and stir constantly for one minute.

2. Add the sauce pan mixture to the oats, cocoa and vanilla. Mix well.

3. Drop onto a pan. Leave if you want drop cookies, shape if you want footballs!

 4. Let them cool for about twenty minutes. Decorate if desired!

 These were too easy and super yummy. Sweet and chocolatey!

Have a fun day and be safe!

Potato Bacon Soup and White Cheddar Biscuits with Green Onion

Thursday, February 3, 2011


So I got this recipe book for Christmas and have been waiting to make this soup. Who doesn't love to cook with just five ingredients. So easy!

4 Strips of bacon
One large leek
1 1/2 pounds gold potatoes, peeled and cut into small chunks
6 cups chicken stock
Grated cheese for serving

1. First, peel and dice the potatoes. Set aside.

2. In a large stock pot, cook your bacon then set aside. Dice when cool. 

3. Clean and dice your leek. I didn't know how so I watched this video. In the same pot, using the drippings if you wish, saute the leek. I threw in some diced white onion too. Just because I had some on hand. 

4. Scoop out leeks and set aside. 

5. In the pot, add the broth and potatoes. Simmer then cover and cook until the potatoes are fork tender. About 15 minutes. 

6. Remove 2 cups of the potatoes and 1 cup of broth. Put in a blender or food processor and puree just until broken down. Add back to the soup. Also add the leeks and diced cooked bacon. Heat through. 

While this is all going on, I made some biscuits too.

8 or so green onions
2 cups baking mix (Bisquick)
1/4 cup grated white cheddar

1. First clean and chop the green onions. Preheat the oven to 375F.

2. Mix the Bisquick, cheese and onions in a bowl. Add just enough water to make it a sticky dough.

3. Scoop out onto a baking sheet. Bake 12-15 minutes or until golden brown on the bottom and tips.

 Serve together or separate. I topped the soup with some shredded colby jack cheese. I was creamy but not heavy. The biscuits were to die for and were great for mopping up the last of the broth.

This didn't last long!

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